Spicy Chicken Breasts With Pepper Peach Relish For 2 Recipes

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

SPICY PEACH CHICKEN

Steps:

• Preheat the oven broiler.
• In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
• Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
• Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

SPICY CHICKEN WITH PEPPERS AND BASIL

Steps:

• Place rice on the stovetop to cook.
• Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
• When the rice is 6 or 7 minutes away from being done, begin your stir fry.
• Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.
• Serve chicken and peppers with prepared rice, salad with peanut dressing.
• Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper.
• Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve.
• Preparation time: 10 minutes
• Cooking time: none
• Ease of preparation: easy

SPICY CHICKEN AND PEPPERS

Steps:

• In a large nonstick skillet, cook the chicken, green peppers, onion and garlic in oil until chicken juices run clear. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes or until thickened. Serve over noodles. Sprinkle with parsley.

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat. Stir in gelatin powder and peach; mix well until gelatin powder is dissolved. Set aside 1 cup for serving. , Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with some of the remaining peach sauce. Continue grilling for 6-8 minutes or until thermometer reads 170°, basting and turning several times. Serve with the reserved peach sauce.

PEPPERY CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• Use poultry shears to cut each breast in half (poultry shears will easily cut through the bones).
• Heat a large nonstick skillet over medium high heat, spray with nonstick cooking spray, and brown chicken pieces briefly (not to cook all the way through).
• Place browned chicken pieces into a 9x13" casserole sprayed with nonstick spray.
• Combine water, ketchup, vinegar, brown sugar, pepper, and celery seed with a whisk until blended.
• Pour sauce over chicken, add bay leaf to the pan, and bake uncovered at 350 F for 30 minutes.
• Baste chicken with some of the pan drippings and continue cooking until the chicken is fully cooked, approximately another 30 minutes (time will vary based on the weight of your chicken pieces) Once chicken is fully cooked, remove to a platter and if desired, pour any remaining pan drippings/liquid into a gravy dish to use as a dipping sauce.
• Or pour any remaining sauce into a saucepan and heat until reduced (you can thicken this by adding a little flour that has been whisked with a small amount of water first and whisking this mixture into the heateed drippings and cooking until thickened).
• *If you prefer, you may substitute bone-in chicken thighs or drumsticks in place of the breasts. Just be sure to end up with 8 small pieces of chicken with bones.

SPICY CHICKEN AND PEPPERS

Steps:

• In non-stick skillet, cook chicken, green peppers, onion and garlic in oil until chicken juices run clear.
• Stir in tomato sauce, tomatoes, and seasonings.
• Bring to a boil.
• Reduce heat and simmer, uncovered for 5 minutes.

PEACH AND PEPPER RELISH

Steps:

• Place peaches, red bell peppers, and banana pepper in a large pot. Add vinegar, salt, and lemon halves; cook and stir over medium heat, stirring frequently, until peaches and peppers soften, about 30 minutes. Remove lemon halves with a slotted spoon; stir in sugar. Simmer until sugar dissolves and relish is slightly reduced, another 30 minutes.

SPICY PEACH CHICKEN

Steps:

• Mix all ingredients except chicken in shallow nonmetal dish or heavy-duty resealable plastic bag. Add chicken, turning to coat with marinade. Cover dish or seal bag and refrigerate 2 to 4 hours, turning chicken occasionally. Heat coals or gas grill. Remove chicken from marinade reserve marinade. Place chicken on grill brush with half of the marinade. Cover and grill 5 to 6 inches from medium heat 15 to 20 minutes, turning once and brushing with remaining marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. If desired, heat remaining marinade to boiling. Boil 1 minute. Serve with chicken.1 Serving: Calories 370 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 65mg Sodium 240mg:From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.